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Madison

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Inherited Stories

Retro Redo – Buttermilk Honey Bread Recipe in Bake from Scratch Magazine

By Madison April 9, 2021
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Dessert

Easy Homemade Vanilla Extract | Inherited Recipes

By Madison April 2, 2021
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Dessert

Easy Homemade Brownie Recipe | Inherited Recipes

By Madison March 18, 2021
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Dessert

Easy Caramel Corn Recipe | Inherited Recipes

By Madison March 13, 2021
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Homemade Butter Recipe | Homemade Buttermilk Recipe

By Madison February 12, 2021
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Fillings, Frostings, & Crust

Simple Plain Pastry Recipe | Easy Pie Crust Recipe

By Madison January 27, 2021
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  • About
    About Me

    I inherited thousands of recipes from my grandma, and now I am baking my way through her collection!

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  • Make my grandma’s Pumpkin Bread recipe with me! And save this post so you can make it this weekend 🙌🏻 INGREDIENTS 1 and 3/4 cups all-purpose flour 
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon Pumpkin Pie Spice 
1 teaspoon salt 
2 large eggs
1/2 cup granulated sugar 3/4 cup packed light or dark brown sugar
1 can (340g) pumpkin puree (canned or fresh) 
1/2 cup melted butter 
1/4 cup milk INSTRUCTIONS 1. Preheat the oven to 350°F  2. In a large bowl, whisk the flour, pumpkin pie spice, and salt together until combined. Set aside. 3. In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the pumpkin, melted butter, and Milk. 4. Pour these wet ingredients into the dry ingredients and gently mix together. 5. There will be a few lumps. Do not over-mix. 6. Pour the batter into 2 loaf pans 7. Bake for 50-60 minutes, or when a toothpick inserted in the center comes out clean with only a few small moist crumbs. #pumpkinbread #grandmasrecipe #bakewithme #fallbaking #novemeber
  • My grandma’s easy blackberry crumble recipe! My husband and I bought our home over a year ago and our wonderful half-acre is riddled with blackberry bushes. Which is a big problem, but also a fun blessing! I have my Grandma’s Blackberry Pie recipe which can be easily made into a crumble! Save for the full recipe, or visit my blog at inheritedrecipes.com Ingredients 1 cup sugar ⅛ tsp salt 1 recipe plain pastry 1 ½ tsp lemon juice 3 Tbs corn starch 3 cups blackberries (if frozen, make sure they are thawed). Instructions Prepare the pie pan with the crust (homemade or storebought) In a medium saucepan, add the blackberries, salt, sugar, butter, and cornstarch and cook on medium heat until the mixture thickens. (about 10 minutes) Add the thickened blackberry mixture to a 9×13 inch pan Adjust the top layer of crust over berries, or break the crust into chunks and add that over the berry mixture Bake at 450 for 10 minutes, then lower the temperature to 350 and bake for 30 more minutes. 2 tbs butter (room temp)
  • I’ve never bought jam from the store before, I make my grandmas recipe instead! It’s fool period freezer jam that can be made with any berry! We made Oregon Marionberry & Oregon Raspberry this year! SAVE for the full recipe! INGREDIENTS 3 ¾ cups Raspberries washed ¼ cups Lemon Juice 1 packet Pectin 2 ¼ cups Sugar 1 cup Light Karo Syrup 1. Wash and set out the jars or containers you will be using 2. Wash the berries throughly. 3. Add the berries to a blender, and mix until it is puree 4. Add the pureed berries into a bowl, mix in the lemon juice and stir until combined. 5. Slowly stir in the pectin to the berry mixture, ensuring that there are no clumps of pectin. Once it is all mixed in, allow the berry mixture to sit for 30 minutes. 6. After the berries sit for 30 minutes, add them to a medium size saucepan, and also add the sugar and the karo syrup. 7. Constantly stirring this mixture, heat it up until it is no longer cold to the touch. Meaning you can dip in your finger and it does not feel cold. Immediatly remove from the heat. 8. Pour into prepared jars, and allow them to sit until they have cooled completely before freezing. 
 NOTES This recipe can be used with any berry! If you are using glass jars, do NOT fill the jam to the top of the jar, and do NOT screw the lid on tight. I literally set the lid on, I do not even screw it. Otherwise, the jar will crack! Once the jam has been fully frozen, you can tighten the lids. I will do mine after 24 hours in the freezer.
  • My grandma’s strawberry rhubarb pie recipe! 🍓 So delicious, with a meringue filling, and I opted for a crumble topping!Save to bake this pie later! 3 cups Rhubarb chopped into 1/2 in slices 1 cup Strawberries chopped 1 cup Sugar 2 Tbs Butter 3 Eggs Separated yolks and whites 1 tsp Cornstarch ½ cup Sugar- for the meringue 1. Prepare a 9-inch pie pan with a pie crust. and preheat the oven to 350 degrees.In a separate bowl add the egg whites and 1/4 cup of sugar. 2. Using a hand mixer on high, beat the egg whites until they turn into stiff peaks. 3. In a sauce pan add the cut up strawberries, rhubarb, sugar, butter, egg yolks, and cornstarch. Mix until it is all incorporated, and keep mixing until it starts to get bubbly and thickens. 4. Take off the burner and add half the meringue into the pie filling by folding it in. Once it is mixed, pour into the pie pan. 5. It is optional to add the rest of the meringue to the top of the pie. Or you can discard. And add a crumble topping! 6. Bake for 35-40 minutes, or until the meringue is golden brown.
  • It was because of her I started my blog, and I was asked to make her famous chocolate mint sandwich cookies for her memorial service 💜 I grew up clipping recipes out of magazines with her then when she moved into a smaller home she gave me her collection of thousands of recipes, and in 2020 i started my blog sharing the recipes she gave me. She used to make these cookies for our family Christmas, and the last few years I got to make them, and now baking them in her honor. If you want the recipe, message me and I would be happy to share her legacy 🍪 #inheritedrecies #chocolatecookies #mintcookies #grandmasrecipe
  • An oldie but goodie 🍪 these are from a 1950’s edition of Pillsbury’s Best Butter Cookies- Volume 2! Save to make these cookies later! #starlightsugarcrips #buttercookies #bakewithme INGREDIENTS COOKIES 1 pkg yeast 1/4 cups Water warm 3 1/2 cups Flour 1 1/2 tsp Salt 1 cup Butter 2 Eggs beaten 1/2 cup Sour cream 1 tsp Vanilla extract VANILLA SUGAR 1 ½ cups Sugar 3 Vanilla Beans INSTRUCTIONS Sift together flour and salt in large mixing bowl. Cut in the butter until particles are the size of small peas. Blend in beaten eggs, sour cream, and vanilla Add the softened yeast. Mix thoroughly and cover. Chill at least 2 hours. PREPARING DOUGH Combine 1 ½ c. sugar and 2 tsp. Vanilla in a small bowl. Mix well. Roll out half of chilled dough on board that has been sprinkled with about ½ c. of the vanilla sugar. Roll out to a 16 x 8 inch rectangle. Sprinkle with about 1 Tbsp. more vanilla sugar. Fold one end of dough over center. Fold other end over to make three layers. Turn ¼ way around and repeat rolling and folding twice, sprinkle board with additional vanilla sugar as necessary. Roll out to a 16 x 8 inch rectangle ¼-inch think. Cut into 4 x 1 inch strips. Twist each strip 2 or 3 times. Place on ungreased baking sheets. Repeat entire process with remaining dough. Bake at 375℉ for 10-12 minutes until light golden brown. Remove from baking sheet & enjoy!

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